Curried Roasted Carrots
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Sweet and spicy, these curried roasted carrots taste like vegetable candy.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
These sweet and spicy roasted carrots make a fabulous side dish, but they’re also delicious all on their own. In fact, on those rare (and dare I say treasured) nights when I’m on my own for dinner and don’t feel like fussing with a full meal, I’ll make them for myself as a main course. They’re like vegetable candy, and I can easily polish off the entire pan myself.
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Curried Roasted Carrots
Sweet and spicy, these curried roasted carrots taste like vegetable candy.
Ingredients
- 2 pounds medium carrots, peeled and sliced into thirds on the diagonal
- 3 tablespoons extra virgin olive oil
- 1 tablespoon curry powder
- ½ teaspoon kosher salt
- 1 tablespoon honey, or to taste
Instructions
- Set oven rack in middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
- Toss carrots with olive oil, curry powder and salt directly on baking sheet until evenly coated. Roast, stirring with a rubber spatula a few times to prevent sticking and burning, until tender, 25-30 minutes. Toss roasted carrots with honey directly on baking sheet. Taste and add more salt, pepper or honey if desired.
Nutrition Information
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- Per serving (6 servings)
- Calories: 136
- Fat: 7g
- Saturated fat: 1g
- Carbohydrates: 33g
- Sugar: 10g
- Fiber: 5g
- Protein: 4g
- Sodium: 299mg
- Cholesterol: 0mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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These carrots are fabulous. My carrot hating husband had seconds.
Jenn, I was wondering can these be made ahead and frozen to be thawed/reheated for Thanksgiving? I saw some other comments about making ahead of time but nothing yet on freezing them.
Hi Amy, I don’t think the texture would be quite right if you froze these after cooking. I suspect they’d get too mushy when reheated. Sorry!
Last night was the 6th time I’ve made this dish. It’s never a disappointment!
Can one make these ahead of time? If so, how do you recommend I reheat them?
Yes Tia, you can make them ahead of time. Before serving, reheat at 350, covered, until hot. Enjoy!
Fabulous! My favourite way to eat carrots.
Delicious and easy! Great side.
I seriously love this recipe! Just read the ingredients on the curry mix you buy – if it contains salt, you won’t need to add any or not much. If no salt – then you’ll need to add.
Never made this with honey before, but I’ll have to give it a try! Carrots are absolutely one of my favorite root vegetables to serve as a side. I make something similar for Asian-inspired dishes with Thai yellow curry paste & coconut milk.
Winner! We have quite a struggle in our house to get our tweens to eat vegtables…well we tried the curried carrots and wow! All plates were clean….more please mom! This recipe will be a staple in our house. Thanks Jen!
Added potatoes to it and served with the Moroccan Grilled Chicken. Delish!